Chocolate Ice Cream
- Total Time
- 30 minutes, plus several hours’ cooling, chilling and freezing
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup heavy cream
- 3tablespoons/15 grams Dutch-processed cocoa powder
- 1cup/140 grams chopped chocolate
- 1½ cups whole milk
- ¾cup sugar
- ⅛teaspoon fine sea salt
- 6large egg yolks
- ¾cup crème fraîche or sour cream
- 1teaspoon vanilla extract
Nutritional analysis per serving (12 servings)
232 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 4 grams protein; 51 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, bring cream and cocoa powder to a simmer. Put chopped chocolate in a mixing bowl. Pour hot cocoa cream over chocolate and stir until melted and smooth.
- Step 2
In a small pot, simmer milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Step 3
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and stir in chocolate mixture, crème fraîche or sour cream and vanilla extract.
- Step 4
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Step 5
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Private Notes
Comments
What kind of chocolate?
Use unsweetened chocolate (I used Ghirardelli) and 4 egg yolks (6 yolks seemed to be too many based upon a review of other cooked custard ice cream bases and the ratio of yolks to dairy). The result is a very thick, and very adult, ice cream. And yummy.
Oh dang. This is amazing! I will point out that the steps mix verbiage: cream and milk, and which vessel the cream/milk is in, thus which step. I’m very literal, so this was confusing. So cream and chocolate - set aside, milk and egg base then choc/cream to egg base and creme fraisch. Important for me to realize that flavors meld once frozen, so what seemed too sweet was fabulous after freezing for 4 hrs. I used a mixture of semi sweet and bittersweet choc as that was avail. Gorgeous!
Yum. Every time, yum! This time I was out of creme fraische — I’ve tried sour cream in the past but that was too sour. This time I used marscapone and a spoonful of sour cream. Must like yolks I added hot choc slowly into Mascarpone, slowly mixing so it doesn’t separate. Really nice! Of note, as the base chilled
…as the batter or base cooled, it thickened almost to ganache. Nonetheless, worked perfectly in the ice cream maker.
best. chocolate. ice cream. ever. I used valhrona cocoa powder and 72% madagascar chocolate disks. So dark, so rich, so creamy. I want to try it with some orange zest and essence next time.
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